Pierre Franey, as recounted by Eileen Hoban

• 1 lb mushrooms
• 1 Tblsp shallots
• 2 Tblsp butter
• 1 tsp lemon juice
• 1 tsp flour
• 1/2 tsp salt
• 2 tsp paprika (your choice - hot, sweet, smoked)
• dash cayenne
• 1/4 cup sour cream

Instructions: Saute shallots until they're soft, but not brown
Add mushrooms and cook until they start to release their water
Add all of the other ingredients except for the sour cream. Stir until mushrooms are coated.
Finally, add sour cream and cook lightly, but do NOT allow to boil.